1. Shred carrots, wash spinach and cut into sections.
2. Wash the fresh mung bean sprouts and blanch them in a pot of boiling water for about 3 minutes.
3. Add the carrot shreds and lightly blanch the spinach to turn off the heat.
4. Take out the pot to cool and control the water.
5. Cut the red rice pepper into thin strips with a knife and mince the garlic.
6. Cut the shallots and coriander into sections.
7. The blanched mung bean sprouts are dried with excess water and placed on a plate.
8. Take a small bowl, add salt, MSG, sugar, light soy sauce, vinegar, chili oil, and sesame oil and mix well.
9. Just pour it on top of the dish.
